<div class="image"><img src="http://nymag.com/images/2/daily/food/07/06/07_lure_sm.jpg"/></div>
Alaska&#8217;s Copper River is home to some of the most prized wild salmon, but they only come our way for a few brief weeks. The one being served (for $32) tonight at <a href=http://nymag.com/listings/restaurant/lure-fishbar/>Lure Fishbar</a> couldn&#8217;t be more basic. Chef Josh Capon grills the fish very simply, and then plates it with plump, earthy morels, crispy peas, and asparagus. &#8220;Copper River salmon is truly the king of all salmon,&#8221; says Capon. &#8220;They are the oldest wild-salmon species caught today. And due to their long swim upriver, they have a very high fat content, because they store a lot of fat to make the trip. It has a much sweeter flesh that almost melts when it cooked.&#8221; Which is one reason Capon barely cooks it, getting out of the way as much as possible so as to let its extraordinary flavor come through.

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Salmon like this (not to mention the morels) don't come along every day.Photo: Melissa Hom

Alaska’s Copper River is home to some of the most prized wild salmon, but they only come our way for a few brief weeks. The one being served (for $32) tonight at Lure Fishbar couldn’t be more basic. Chef Josh Capon grills the fish very simply, and then plates it with plump, earthy morels, crispy peas, and asparagus. “Copper River salmon is truly the king of all salmon,” says Capon. “They are the oldest wild-salmon species caught today. And due to their long swim upriver, they have a very high fat content, because they store a lot of fat to make the trip. It has a much sweeter flesh that almost melts when it cooked.” Which is one reason Capon barely cooks it, getting out of the way as much as possible so as to let its extraordinary flavor come through.